Preheat the oven to 425 degrees. Set aside a baking dish that is large enough to hold your chicken.

Combine the butter, olive oil, italian seasoning, parsley, garlic, lemon juice, salt and pepper in a small bowl. Mix well.

Cut the baking twine before you begin coating the chicken. Set it aside at your work area.

Remove the chicken from the packaging and discard the organ bag (if it has one).

Use a spoon to separate the skin from the breast, leaving the skin attached to the chicken but making a pocket. Pour about ¼ of the herb mixture into the pocket between the skin and meat.

Pour half of the remaining mixture over the outside of the chicken, spreading it into an even layer with your hands.

Pour the last ¼ of the herb mixture into the chicken’s cavity. Place the lemon half inside too.

Turn the chicken breast side down. Wrap your twine under both chicken wings, pulling them away from the body. Cross the twine in the back then flip your chicken over. Wrap the twine around the bottom of the chicken leg bones pulling them together over the cavity opening. Tie the twine into a knot.

Place the chicken into your baking dish breast side up. If you want you can place extra lemon slices and cloves of garlic around the chicken or optionally add potatoes and carrots for roasting.

Place the chicken into the preheated oven and roast for about 80-90 minutes (you will need to bake it about 20 minutes per pound) or until the internal temperature of the thickest part of the breast reaches 160 degrees. If you like crispy chicken skin, do not baste the chicken during baking. If the herbs begin to burn, lay a sheet of foil over the top of the chicken for the remainder of the bake time.

Remove from the oven and let rest for 15 minutes before slicing.